| 猕猴桃渗透脱水的响应面优化分析 |
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| 引用本文： | 蓝浩,周国燕. 猕猴桃渗透脱水的响应面优化分析[J]. 吉林农业科学, 2013, 0(1): 87-91 |
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| 作者姓名： | 蓝浩 周国燕 |
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| 作者单位： | 上海理工大学食品与低温生物技术研究所 |
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| 基金项目： | 国家自然科学基金青年基金项目(50206013);上海市重点学科建设项目(S30503) |
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| 摘 要： | 以新西兰猕猴桃为实验材料,利用响应面法对新西兰猕猴桃渗透脱水工艺进行优化。在单因素的基础上,选择影响脱水关键因素渗透时间、渗透温度、渗透液浓度、固液比为自变量,进行四因素五水平的中心组合旋转实验设计。通过响应面进行渗透脱水条件的优化,建立响应值与各影响因素之间的回归方程,得到最佳工艺:渗透时间265 min,渗透温度39.7℃,渗透浓度62.3%,固液比为1∶9.5。
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| 关 键 词： | 猕猴桃 渗透脱水 响应面分析 |
Optimization of Osmotic Dehydration of Kiwifruit Slice by the Response Surface Method |
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| LAN Hao,ZHOU Guo-yan. Optimization of Osmotic Dehydration of Kiwifruit Slice by the Response Surface Method[J]. Journal of Jilin Agricultural Sciences, 2013, 0(1): 87-91 |
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| Authors: | LAN Hao ZHOU Guo-yan |
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| Affiliation: | (Institute of Biosystem Thermal Science,Shanghai University of Science and Technology,Shanghai 200093,China) |
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| Abstract: | Using New Zealand Kiwifruit as experimental material,osmotic dehydration of kiwifruit slice was optimized by the response surface method.Based on the single factor experiments,the key factors including osmotic time,osmotic temperature,solute concentration and solid-liquid ratio were selected to design the four-factors and five-levels central component experiments.Furthermore,the regression equation between response values and the factors was established using the response surface method.The best parameters were: osmotic time 265 minutes,osmotic temperature 39.7℃,sucrose concentration 62.3 percent and solid-liquid ratio1:9.5. |
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| Keywords: | Kiwifruit Osmotic dehydration Response surface method |
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